Grab and Go Breakfast Muffins

Ingredients

• Bacon

  Raw, cured pork

  12 strip or 144g

• Wheat flour

  Whole-grain

  3 cup or 360g

• Sugar

  White, granulated sugar

  3 tsp or 13g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  3 tsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  7 large or 350g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 ¼ cup or 306g

• Butter

  Unsalted

  3 tbsp or 43g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Cheddar cheese

  1 ½ cup, shredded or 169g

Directions

1. Heat the oven to 350°F and grease a 6-cup large muffin tin.
2. Cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then chop and set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
4. In a separate bowl, whisk 1 egg with the buttermilk, melted butter, and sour cream until smooth.
5. Fold the wet mixture into the dry just until combined, then gently fold in the chopped bacon, scallions, and 1¼ cups of the cheddar.
6. Scoop batter into the prepared tin, filling each cup about two-thirds full.
7. Use a spoon to press a well in the center of each portion, pushing batter up the sides to form a deep cup.
8. Crack one egg into each well, keeping the yolk intact.
9. Using two spoons, add small dollops of batter around the egg to seal the whites and build up the sides; add a light layer over the yolk without pressing.
10. Sprinkle the remaining cheddar cheese over the tops.
11. Bake at 350°F for 25–30 minutes, until the muffins are set and the tops are golden.
12. Cool in the pan for 5 minutes, then release and serve warm. Refrigerate leftovers.